Tangy Coleslaw Recipe

Use this tangy coleslaw recipe as a crunchy sandwich topper or serve as a side dish at picnics. Here, we pair the coleslaw with our Beer-Braised BBQ Brisket Grinders (pictured).

Total Time: 0:20

Prep: 0:20

Level:
Easy

Yield:
4 cups

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Ingredients

1 medium green cabbage

1½ c. finely shredded carrots

½ c. chopped fresh cilantro

⅓ c. finely diced red onion

⅓ c. cider vinegar

⅓ c. granulated sugar

½ c. mayonnaise

1 tbsp. ketchup

1 tsp. yellow mustard

1½ tsp. kosher salt

¾ tsp. crushed red pepper flakes

Directions

Toss cabbage, carrots, cilantro, and onion in a large serving bowl until combined.

In a small bowl, whisk together vinegar and sugar until sugar dissolves. Whisk in mayonnaise and remaining ingredients. Pour over cabbage mixture and toss well. (You can make this up to 2 days ahead. Cover and refrigerate; before serving, bring coleslaw to room temperature.)